Composition / ingredients
Cooking method
"Why are gherkin chickens all of a sudden?" - you will think. After all, this term was invented not so long ago and not everyone is familiar with it yet. And everything is extremely simple! Now this name is applied not only to small vegetables, but also to small chickens. The weight of the gherkin, on average, is only 400-500 gr.
To make the chickens juicier, they will need to be kept in brine for half an hour. To prepare the brine, you need to take warm water, put salt, sugar there and stir until smooth.
Put the marinated chickens to dry, and while they dry, prepare a sauce that will give flavor and make the chicken crust ruddy and crispy. To make the sauce, melt the butter in a saucepan with a thick bottom, put the crushed garlic and rosemary in it and cook over medium heat until the garlic gives off its flavor. Add salt and pepper to the sauce to taste.
Strain the sauce and grease the chickens with it on the outside, and put the rosemary and garlic inside the chickens. Bake the gherkin chickens in a preheated 200 degree oven for 30 minutes. Pre-lubricate the mold with vegetable oil, tie the chicken legs together with a string.
Serve the gherkin chickens slightly cooled with a salad of fresh vegetables.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Rosemary - 131 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Gherkin chickens - 173 kcal/100g
